#1530 - Chili Bean Salad

(by Shirley McNevich)

2 - 15.5oz. cans kidney beans
1 medium onion (chopped)
1 green bell pepper (chopped)
2 TBSP butter
1/4 cup Breakstone's sour cream
1/4 tsp. oregano
3 drops Tabasco sauce
2 hard boiled eggs (sliced)

Drain the kidney beans--set aside. In a skillet add onions, green bell peppers and butter--cook and stir until onions are caramelized. In a large bowl add drained kidney beans and onion mixture--stir carefully until mixed. In a small bowl add sour cream, oregano and Tabasco sauce--stir. Pour the sour cream mixture into the kidney bean mixture--stir carefully until mixed. Cover and refrigerate until cold. When ready to serve, stir the mixture and add hard boiled egg slices to the top for garnish.